Thursday, March 30, 2017

"What's-In-My-Fridge" One Pot Burrito Bowl

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This recipe is titled as such because I made it with all the "extra" food that I didn't really have a plan for. It's a hodgepodge of veggies, protein, and whole grains with a Mexican twist - would be great as a burrito filler, but in the interest of my attempt to stick with a low-carb diet - I skipped a tortilla. You could pretty much add anything you want to make this recipe yours - a can of tomatoes, clove of garlic, swap ground turkey for chicken... the list goes on. I even added some little pieces of ham because I'm trying to get rid of it - everything mixes together well and would prob be great with a fried egg on top or scrambled whites mixed in for a little extra protein (also, eggs are good on everything).  I hate having weird cans of beans and random things in my fridge or cabinet because it means I didn't do a great job of planning meals for the week. 

Pro tip: GO GROCERY SHOPPING WITH A LIST. Mom was on to something the whole time.

Any recipe that only uses one pot is an immediate fave of mine, especially if it's something healthy and something that I can heat up easily on the go. Having food prepped for lunches and dinners keeps me from eating a half of a jar of PB in one sitting (known to happen when I'm frantically in a rush and don't have "real food" on hand) and helps me log my meals in MyFitnessPal more effectively. 

According to MyFitnessPal, this recipe makes about 5 servings. Each serving has about 230 cals and 2.1F/39C/20P making it a bit carb-heavy, but it's super high in Vitamin C and has a decent amount of Iron as well. Can't forget those micronutrients! Plus, you could easily throw in an extra chicken breast or doctor it up however you'd like.

Without further ado, here's my lunch for the week! 


  • 1C mixed grain rice
  • 3 chicken breasts, diced
  • 1/4C salsa
  • 1 yellow pepper
  • 1/2 white onion
  • 1C kale or spinach
  • 1 can of cannellini beans (or whatever type you prefer)
  • Coconut oil
  • Taco seasoning
  • Crushed red pepper
  • Garlic powder


  1. Heat up two tbsp coconut oil in a large pot or skillet. Add diced chicken breast, onions, peppers, kale, and spices to taste. Cook on med-high heat or until chicken is lightly browned
  2. Add 2C water and bring to a boil, then add 1C rice and drained beans
  3. Cook for 15-20 min on low heat at a simmer, or until rice is soft and water is absorbed. Stir in salsa and taco seasoning to taste
  4. Remove pot from heat and cover for 5 min or until all liquid is absorbed

If you try my recipe, comment below and let me know how they turned out - 
or even better, Instagram them and tag me - @thepdxbelle!

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